The Adventures of Kitchen Girl

July 3, 2009

Easy Cheese Danish

- See more at:
http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more

- See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more

- See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more

- See more at: http://www.walkingonsunshinerecipes.com/2014/05/foodie-friends-friday-linky-party-96.html#more

- See more at: http://www.walkingonsunshinerecipes.com/2014/05

This is a quick and easy recipe for cheese danish that my family simply adores. Honestly, I don't know where the recipe comes from originally, since my Mother and Grandmother both made this for as long as I can remember. Despite being so easy to make, it's satisfying and wonderful for a quick weekend breakfast treat. We love it best still warm from the oven, but it will keep well for a couple of days if it's well covered and placed in the refrigerator. It also reheats well in the microwave for a few seconds. Try this simple recipe for your own family one of these days and see if they don't rave about it too!

Method:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

214 comments:

I love how quick and simple this recipe is. Going to the store this afternoom and will have to get some crescent rolls. Heading out on vacation tomorrow morning and this will be a fun breakfast treat for the road.

You can also buy reduce fat crescent rolls in Pillsbury. I get mine that way at Walmart all the time. So more calories cut there too. Plus top this with some sugar free cherry or Apple pie filling. Get this at Walmart. Now this will make a good danish.

Just made it for Christmas breakfast! It was delish, butI definitely would've cut the filling recipe in half. I added cherry pie filling to it too, and after 45 minutes it was still pretty runny in the middle. I will make it again though, the family loved it!

Dana...if you're going to half the fillIng, what I do is beat the egg first in a separate bowl and simply eyeball dividing the beaten egg into two parts... Using only 1/2 of it. The egg white us used as a wash for the top of the pastry so you'll still want to use that :)

I prepared this Christmas eve but put in the fridge overnight without cooking and just popped it in the oven in the morning. My family LOVED it!!! Will definitely be making it again!! I used 2 packages of cream cheese and will probably do that again! YUMMY! :)

I made a half recipe and used only 4 oz of no-fat creme cheese and subbed out all the sugar for splenda and it turned out great! I didn't figure out the calorie content, but it had to be low since nofat creme cheese only has 30 calories per oz and I only used 4 oz. I felt good about using this lower fat, no sugar recipe for my hubby who has diabetes. Now I can just count the cheese as a dairy protein and it's a non guilt treat. Often when I try to swap out low fat/no sugar in recipes it doesn't taste very good. Thank you so much! I'll make this again soon......tomorrow?

Made this today for our bed & breakfast guests and it was a HUGE HIT. I would definitely cut the filling in half; it was a lot but so yummy, yummy. I actually cut it in the shape of the original crescent, which my guests did not have a problem with. To plate the remaining (I couldn't believe I had left overs) danish on a cake stand for guests to eat throughout the day, I cut the crescent triangles in half. Thank you so much for sharing this recipe!

In your grandmother's original recipe was it canned crescent dough, or is there a dough recipe? If I ever find myself out of crescents on the weekend I'd love to still be able to make this without running to the store.

I've been making this forever. Originally found it on the Pillsbury site. You can use one can of crescents as well, half the filling, spread it down the middle and make one inch cuts down the side of the dough and fold them over the filling making a sort of braid. I usually assemble it all on some parchment and slip it onto a cookie sheet to bake. It's a quick way to turn this fancy schmancy when you need to impress :)

This looks so good. I made it this morning since the kids were out of school. I must say I messed up, I got distracted and ended up putting the egg whites into the cream cheese batter. I halfed the filling and couldn't figure out why it was so runny! I made a mess :) It spread itself right off my bottom layer of dough. I baked it anyway, and happy to say even though the filling was very thin, my kids enjoyed anyways. Next time I will pay attention, and use the full filling recipe. I was wondering though, what should the consistancy of the filling look like after mixing? I wasn't sure how lumpy ( if at all) it should be. Thanks so much!

I am so glad you enjoyed it despite the mix up :) the filling should be fairly smooth and lump free. I've found the best method is to use an electric hand mixer if you have one. Thanks so much for stopping by and letting me know what you thought :)

I used dental floss to cut the rolls of crescent dough into small circles about a 1/4 inch thick (I got 20/roll). I then made an indention in each and filled with the cream cheese mix and baked at 350 for 15 minutes. It made delicious mini Danishes!

Oh my gosh!!!! I have 16 kids and this is an awesome and quick breakfast or dessert idea. My daughter in law made some with Cherry pie filling. So good!!! I can't wait to make some with apple pie filling. Thank you for this recipe

Just made this and it's delish! However, the icing recipe calls for 2 TBS of milk....this does not work...I believe you meant 2 tsp. That would be my only correction to this recipe..otherwise this is wonderful! thank you for sharing!! :)

This recipe is delicious! I have made it several times now for my husband and he loves it! I have been looking for quite some time for a SIMPLE cream cheese danish recipe since it is his favorite. So much better than premade, store bought versions. Thanks for sharing!

I made this today for Christmas breakfast. I actually prepared it last night and let it refrigerate until this morning. Worked great...so easy! I added a frozen berry mixture of raspberries, blueberries and blackberries (about 2-3 handfuls) and it was awesome!

Yum! thanks for the tip on halving the filling it was perfect. The cheap brand cresents didn't fill the pan well, but worked fine for the top. The name brand 'big and flaky' filled the pan perfectly. Made up the filling and glaze the night before, in the morning just had to preheat the oven and assemble.

I just visited your post, from facebook. I like the look of this recipe. I want to try it, but the lower fat version. I'm on the Weight Watcher program, at this time, so I would like to put the recipe into my e tools and see just how many points for each piece. I love cheese danish but have avoided them for sereral months, due to the high fat content. If this works out well, I will definately try making it.

I found your post a few weeks ago via Pintrest and I love this receipe! I made it for New Year's Day breakfast. I used cresent sheets and 1 package of 1/3 less fat and 1 package of fat free cream cheese. I swirled in a little blackberry jam before I added the top. It was amazing! My daughter told me to hurry up and make more, before we run out! Thank you so much!

Sooooo yummy. I have always liked Danish but I always wished it had more filling. I used the original recipe and now I LOVE Danish. We ate ours with fresh raspberries which just made it more delicious.

Is there any way to find out the nutritional information? I'm on Weight Watchers and would like to figure out the point value for these. I can figure it out if I knew how many servings the recipe makes.

I had to giggle when I read your introduction to this recipe! You must be awfully young (& that could mean lots of things since I am 79!) Your comment was that your Mother & Grandmother had made this all your life! Canned biscuits, crescent rolls etc., haven't been on the market too many years! Anyway, I'm sure glad we have them now, & it's about time to make these again! I too, have been doing it for years, but around here we call it Sopapilla Cheesecake! Thanks for the beautiful work on here!

I make Sopapilla Cheesecake the same way, but add sugar and cinnamon on top of the top layer of rolls, and don't use the glaze. I just wish there was some alternative to the fairly salty crescent rolls. They're not terribly healthy for you but boy, do they taste good!

I've made the exact same thing for a while now, only with sugar/cinnamon sprinkled on top. In my opinion, the powdered sugar glaze is much too sweet...tongue curling so. I will stick to my sugar/cinnamon.

I made this on Sunday and instead of putting the glaze on the top, I used blueberry/cherry preserves. It was AMAZING!!! Next time, I am going to substitute the regular cream cheese and use the chocolate cream cheese.........YUMMMY! Thanks for the recipe - it sure was a hit in my house ♥

I love this recipe! It's quick and easy n its great for a Sunday brunch! First time I made this, it was so heavenly! I'm going to try this with 1/3 less fat cream cheese n see if it makes any difference. :)

My sister mad this today and it was awesome! I wouldn't cut the recipe in half because it was the perfect amount of cream cheese. My only complaint was that the filling was a little fluffy and not a true cream cheese consistency. I have no idea why.

I had a hard time spreading the rolls out to cover a 13X9 pan. Any suggestions? Same problem covering the top of the cream cheese. I was afraid I was handling the dough too much stretching it out, sticking it together, etc. (Still tasted delicious!)

My crescent roll dough did fit either. It was easy to press the dough to fit on the bottom layer of the pan. I pressed the top layer onto a sheet of wax paper first to get it to the right size. Then turned that stretched dough out over the top of the cream cheese layer. Baked up just fine and probably made it a little crispier which I liked.

Hi Patricia,I believe Truvia is the same as table sugar for measurement. Check the package, it should say the equivalent amount. You can add pie filling or canned fruit that is well drained. Fresh fruits tend to leach too much liquid to have a good result. :)

Please add this again to your FaceBook... I had this on my Facebook... But it left before I got to fix it... also I love just looking at this picture.. I found this picture of this cheese Danish with all this Glaze on top... Can you send it back thru to my Facebook....CynthiaCoxThurman...I need to copy this picture to give to a friend... Sorry I have lost my copy..

This danish was impressively good and I even made it VEGAN for my daughter! I used vegan cream cheese, egg substitute powder and almond milk. Turned out fantastic. Can't wait to try the original version for the rest of the family.

I love this recipe! I had made it several times & its always a big hit! also: before adding the top layer crescent roll, I have used different pie fillings; smooth it over cheesecake layer & then top with crescent. AWESOME reviews!Cindylou Wolfe

This sounds amazing! When you lay the crescent rolls in the baking pan do you unroll them or flatten the roll of canned dough at all before adding the cream cheese mixture? It sounds like the mixture and second can of dough wouldn't be able to stay on top of the first roll of dough if left as-is. Thanks!!

Absolutely delish! I used Neufchatel cheese instead of cream cheese to add a bit of protein and less fat and make it feel at least, a little guilt free! Now my go-to recipe when I want my favorite danish - I think it rivals the ones I adore at Panera and at about the cost of 1 there, I can make an entire pan ful!

You could possibly use an egg substitute. The egg white graze isn't needed but the egg yolks in the cream cheese layer bind the filling and make it firm. I will do some research and see what I can find. :)

I am SO glad I found this recipe and actually made it! It is for sure a favorite of my family. I can't think of a bad time of day to eat this deliciousness. And if I ever thought of halving the recipe, my family of 6 would surely revolt. Yum yum yumminess!! :-)

Yes, a pie filling can be used... I suggest using more of the fruit and less of the liquid so that the danish doesn't get too sloppy. Prepare the danish as directed and dot the cream cheese layer with your pie filling before adding the top crust :)

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